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The Sensory Analysis Lab, housed within the Food Processing Center on Nebraska Innovation Campus, fills a niche need for low-cost, high-value insights for food product developers and companies. The sensory lab offers companies consumer insights about new products and those that undergo ingredient substitutions. This unique offering helps food companies determine whether their products are ready for market, among many other things. “We’re a good resource for those smaller to medium-sized companies that are wanting quick and fairly inexpensive feedback,” said Julie Reiling, manager of the sensory lab.